Relationships of sensory bitterness in lager beers to Iso-α-acid contents

Journal of the Institute of Brewing

Volumn 110, Issue 1, 2004, Pages 51-56

  Techakriengkrai, Ittipon ^a   Paterson, Alistair ^a   Taidi, Behnam ^b   Piggott, John R ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b Scottish Courage Ltd   (United Kingdom)

Author keywords

Beer; Bitternesss; Iso acid; Lager; Sensory

Indexed keywords

CUSTOMER SATISFACTION; FLAVORS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PRODUCT DEVELOPMENT; SENSORY PERCEPTION;

BEER; BITTERNESS; ISO-Α-ACID; LAGER; SOLID PHASE EXTRACTION;

WINE;

EID: 2542568147     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2004.tb00180.x     Document Type: Article

References (24)

1. Bartoshuk, L.M., Genetic and pathological taste variation: what can we learn from animal models and human disease. In: The molecular basis of smell and taste transduction, D. Chadwick, J. Marsh, and J. Goode, Eds., A Wiley-Interscience Publication: Great Britain, 1993, pp. 251-267.
2. Cope, R., Hegarty, P.K. and White, F.H., Bitterness by HPLC, A practical solution for routine QA use in breweries. Proceedings of the European Brewery Convention Congress, Maastricht, IRL Press: Oxford, 1997, pp. 599-606.
3. Cowles, J.M., Ting, P.L., Murakami, A.A. and Goldstein H., Separation and identification of hop bitter compounds in beer. In: Bitterness in Food and Beverages, R.L. Rouseff, Ed., Elsevier Science: New York, 1990, pp. 251-266.
4. De Cooman, L., Aerts G., Overmeire H. and De Keukeleire D., Alterations of the profiles of iso-α-acids during beer ageing, marked instability of trans-iso-α-acids and implications for beer bitterness consistency in relation to tetrahydroiso-α-acids. Journal of the Institute of Brewing, 2000, 106(3), 169-178.
5. Delwiche, J.F., Buletic, Z. and Breslin, P.A.S., Relationship of papillae number to bitter intensity of quinine and PROP within and between individuals, Physiology and Behavior, 2001, 74, 329-337.
6. Dewaele, C. and Verzele, M., High-performance liquid chromatography of beer bitter acids. Journal of Chromatography, 1980, 197, 189-197.
7. Harms, D., Nietzsche, F., Hoffmann, A., David, F. and Sandra, P., The analysis of the bitter and other flavour compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by HPLC. Global Analytical Solutions: Application Note, 2001, 5.
8. Hay, B.A. and Homiski, J.W., Efficient one-step preparation of the beer additive tetrahydroiso-α-acids. Journal of Agriculture and Food Chemistry, 1991, 39, 1732-1734.
9. Hermans-Lokkerhol, A.C.J. and Verpoorte, R., Development and validation of a high-performance liquid chromatography system for the analysis of hop bitter acids. Journal of Chromatography A, 1994, 669, 65-73.
10. Hughes, P., The significance of iso-α-acids for beer quality. Journal of the Institute of Brewing, 2000, 106, 271-276.
11. Keast, R.S.J., Bournazel, M.M.E. and Breslin, P.A.S., A psychophysical investigation of binary bitter-compound interactions, Chemical Senses, 2003, 28, 301-313.
12. Kenada, H., Shinotsuka, K., Kobayakawa, T., Saito, S. and Okakata, Y., Evaluation of beer bitterness by measuring the adsorption on a lipid-coated quartz-crystal microbalance. Journal of the Institute of Brewing, 2000, 106, 305-309.
13. Kim, K.-O. and O'Mahony, M., A new approach to category scales of intensity. I: Traditional versus rank-rating. Journal of Sensory Studies, 1998, 13, 241-249.
14. King, B.M. and Moreau, N., A comparison of bitter perception in high-alcohol, low-alcohol and alcohol-free beer. Journal of the Institute of Brewing, 1996, 102, 419-425.
15. Koussissi, E., Paterson, A. and Piggott, J.R., Relationships between sensory and gas chromatographic data on aroma of Greek dry red wines from scoring and rank-rating. Journal of the Science of Food and Agriculture, 2003 (accepted).
16. Labor Veritas's Recommended HPLC method (Modified EBC 7.8), Labor Engimattstrassa, 11, CH-8059, Zurich, Switzerland.
17. Lawless, T.H. and Heymann, H., Physiological and psychological foundations of sensory function, In: Sensory evaluation of food; Principles and practise, A Chapman & Hall Food Science Book: New York, 1999, pp. 28-82.
18. Mojet, J., Christ-Hazelhof, E. and Heidema, J., Taste perception with age: Generic or specific losses in threshold sensitivity to the five basic tastes, Chemical Senses, 2001, 26, 845-860.
19. Pangborn, R.M., Lewis, M.J. and Yamashita, J.F., Comparison of time-intensity with category scaling of bitterness of iso-α-acids in model systems and in beer. Journal of the Institute of Brewing, 1983, 89, 349-355.
20. Peyvieux, C. and Dijksterhuis, G., Training a sensory panel for TI: A case study. Food Quality and Preference, 2001, 12, 19-28.
21. Robin, O., Rousmans, S., Dittmar, A. and Vernet-Maury, E., Gender influence on emotional responses to primary tastes, Physiology and Behavior, 2003, 78, 385-393.
22. Scinska, A., Koros, E., Habrat, B., Kukwa, A., Kostowski, W. and Bienkowski, P., Bitter and sweet components of ethanol taste in humans, Drug and Alcohol Dependence, 2000, 60, 199-206.
23. Verzele, M., Dewaele, C. and Van Kerrebroeck, M., Analysis of beer iso-α-acids by high-performance liquid chromatography without sample pre-treatment. Journal of Chromatography, 1982, 244, 321-326.
24. Verzele, M., Jansen, H.E. and Ferdinandus, A., Organoleptic trials with hop bitter substances. Journal of the Institute of Brewing, 1970, 76, 25.